I layered chocolate cake, cream cheese filling and chopped candy into a Reeses Trifle that conceals a playful surprise begging to be uncovered.

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I love the ridiculousness of a Chocolate Peanut Butter Trifle. At first glance its just stacked layers of chocolate cake and a peanut butter layer but something about the contrast makes people lose it.

I use a chocolate cake mix and creamy peanut butter so it tastes like the peanut butter cups you hide from guests, and the texture plays between dense cake and airy sweetness. Friends call it a Reeses Trifle and I get asked to bring it to every party, its one of those Best Trifle Desserts that somehow looks fancy but is dangerously sloppy to serve.

Ingredients

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Chocolate cake mix: Adds sweet chocolate flavor, mainly carbs, little fiber, quick store-bought convenience.
Creamy peanut butter: High in protein and healthy fats, calorie dense, gives salty-sweet peanut richness.
Cream cheese: Adds tangy, creamy body, mostly fat and some protein, makes layers richer.
Heavy whipping cream: Whips into fluffy topping, pure fat, adds lightness and silky mouthfeel.
Instant vanilla pudding mix: Thickens layers quickly, sweet and starchy, mostly carbs, adds smooth vanilla flavor.
Peanut butter cups: Chocolate meets peanut, extra sugar and fat, chewy bits give fun texture.
Roasted peanuts (optional): Crunchy, add fiber and protein, salty contrast to sweet, great garnish.

Ingredient Quantities

1 (15.25 oz) box chocolate cake mix

3 large eggs

1/2 cup vegetable oil

1 cup water

2 (3.4 oz) packages instant vanilla pudding mix

3 cups cold milk

1 cup creamy peanut butter room temp

8 oz cream cheese softened

1 cup powdered sugar

1 teaspoon vanilla extract

2 cups heavy whipping cream cold

1 1/2 cups chopped peanut butter cups about 12 mini cups

1/2 cup salted roasted peanuts chopped (optional)

1/2 cup chocolate syrup or fudge sauce

1/2 cup chocolate shavings or semisweet chocolate chips

How to Make this

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1. Preheat oven to 350°F (175°C). Grease a 9×13 pan, mix the chocolate cake mix with 3 large eggs, 1/2 cup vegetable oil and 1 cup water until smooth, pour into the pan and bake about 25 to 35 minutes or until a toothpick comes out clean. Let cake cool completely, then break or crumble into bite sized pieces.

2. While cake cools, make the pudding: whisk together 2 (
3.4 oz) packages instant vanilla pudding mix with 3 cups cold milk for about 2 minutes until thickened, then chill in the fridge while you make the filling.

3. Make the peanut butter cream cheese base: beat 8 oz softened cream cheese with 1 cup creamy peanut butter until totally smooth, add 1 cup powdered sugar and 1 teaspoon vanilla extract and beat again until combined. Taste and adjust if you want it sweeter.

4. Whip the cream: put 2 cups cold heavy whipping cream in a chilled bowl and beat on medium-high until medium to stiff peaks form. Don’t overbeat or it’ll turn grainy.

5. Fold whipped cream into the peanut butter/cream cheese mixture gently until uniform and fluffy. This gives you a lighter, spreadable peanut butter layer.

6. Assemble the trifle in a large glass bowl or individual cups: start with a layer of chocolate cake crumbs, drizzle some of the 1/2 cup chocolate syrup or fudge sauce over the cake, spoon on a layer of pudding, then a layer of the peanut butter cream cheese mixture. Sprinkle a handful of chopped peanut butter cups and some chopped salted roasted peanuts if using.

7. Repeat layers (cake, syrup, pudding, peanut butter cream, candies) until you reach the top of your bowl, reserving extra chopped peanut butter cups, peanuts and chocolate syrup for garnish.

8. Finish with a generous layer of whipped cream (reserve a little of your whipped cream or whip a bit more if needed), drizzle remaining chocolate syrup or fudge over the top, then sprinkle 1/2 cup chocolate shavings or semisweet chocolate chips and the reserved chopped peanut butter cups and peanuts.

9. Chill the trifle at least 2 hours to let the layers set and flavors marry, overnight is better. Serve cold with a big spoon, and expect it to disappear fast.

Equipment Needed

1. Oven set to 350 F
2. 9×13 inch baking pan, greased
3. Large mixing bowls (2 or 3) for cake, pudding and fillings
4. Electric mixer (hand or stand) — for cream cheese base and whipping cream
5. Whisk and rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Chilled metal or glass bowl for whipping the cream cold
8. Trifle bowl or large glass serving bowl (or individual cups) plus a big serving spoon
9. Knife and cutting board for chopping peanut butter cups and peanuts and a toothpick to check the cake doneness

FAQ

Q: Can I make the trifle ahead of time and how long will it keep?

A: Yes, you can, but dont assemble it more than 24 hours ahead or the cake will get mushy. If you need more time keep the cake cubes, pudding and peanut butter-cream separate in the fridge for up to 3 days and whip the cream just before serving.

Q: How do I stop the cake from getting soggy?

A: Cool the cake completely before cutting into cubes, layer whipped cream or a thin drizzle of chocolate sauce between cake and pudding to act like a barrier, and try to assemble as close to serving time as you can.

Q: Can I use natural peanut butter or a substitute?

A: You can but natural peanut butter is runnier and may make the filling loose, so add a bit more powdered sugar or chill it first. For nut allergies use sunflower seed butter and swap peanut cups and peanuts for allergy-safe candy.

Q: My peanut butter cream is lumpy, how do I make it smooth?

A: Use room temp peanut butter and cream cheese, microwave the peanut butter 10 seconds if needed, then beat on medium-high for 1-2 minutes until silky. Sift the powdered sugar in too if you want fewer lumps.

Q: Can I scale this recipe down or make individual servings?

A: Absolutely, halve every ingredient for a smaller trifle or layer in individual glasses using the same ratios – cake, pudding, peanut butter-cream, whipped cream, repeat.

Q: Any quick tips for decorating and serving?

A: Save some chopped peanut butter cups and chocolate shavings for the top, sprinkle salted peanuts right before serving, and let the trifle sit at room temp 10-15 minutes so the textures soften and flavors bloom.

Chocolate Peanut Butter Trifle Recipe Substitutions and Variations

Chocolate cake mix (1 box) -> DIY cake mix: whisk 1 3/4 cups all-purpose flour, 1 cup sugar, 1/2 cup unsweetened cocoa, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt. Add 2 large eggs, 1/2 cup vegetable oil and 1 cup water or brewed coffee for deeper flavor. Bake same as boxed directions. Works great when you dont have a mix.
Creamy peanut butter (1 cup) -> 1 cup natural peanut butter (stirred smooth) for a less sweet, more peanutty taste; or 1 cup sunflower seed butter if someone has a peanut allergy; almond butter is another 1:1 option for a different flavor. If natural is oily, stir and chill a bit so it whips easier.
Instant vanilla pudding mixes (2 x 3.4 oz) -> homemade pudding: whisk 1/2 cup sugar, 6 tbsp cornstarch and a pinch of salt; gradually whisk in 4 cups milk, cook over medium heat until thick and glossy, remove from heat and stir in 2 tsp vanilla. Cool before layering. This gives fresher flavor and no instant mix needed.
Heavy whipping cream (2 cups) -> dairy-free: use 2 cups canned full-fat coconut cream, chilled overnight and whipped (use the solid part); quick convenience: 2 cups thawed whipped topping (Cool Whip). If using coconut, add 1-2 tbsp powdered sugar to taste before whipping.

Pro Tips

1) Chill your bowls, beaters and the pudding before you start, and assemble while everything is cold. Cold whipped cream holds longer and the layers set nicer, so dont skip the fridge step.

2) Keep the cake pieces a bit chunky not dust fine, and resist drowning them in syrup. If the cake seems too moist let it sit on a rack for 10 to 15 minutes or bake the crumbles a bit to dry them, that way the trifle wont go soggy fast.

3) Stabilize the whipped cream so it doesnt weep overnight. Add 1 to 2 tablespoons powdered sugar or 1 teaspoon cornstarch while whipping or sprinkle 1 teaspoon unflavored gelatin (bloomed in a little water) into the cream, either works and keeps peaks nice.

4) Taste as you go and balance sweetness. If your peanut butter is already sweet cut the powdered sugar down to 3 quarter cup, or add a tiny pinch of flaky sea salt to the peanut butter layer to brighten the flavors.

5) Save some candy and chocolate for last minute garnish and pipe the top with any extra whipped cream right before serving. That little fresh touch makes the trifle look way better and keeps the toppings from going limp.

Chocolate Peanut Butter Trifle Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I layered chocolate cake, cream cheese filling and chopped candy into a Reeses Trifle that conceals a playful surprise begging to be uncovered.

Servings

servings

Calories

890

kcal

Equipment: 1. Oven set to 350 F
2. 9×13 inch baking pan, greased
3. Large mixing bowls (2 or 3) for cake, pudding and fillings
4. Electric mixer (hand or stand) — for cream cheese base and whipping cream
5. Whisk and rubber spatula for folding and scraping
6. Measuring cups and spoons
7. Chilled metal or glass bowl for whipping the cream cold
8. Trifle bowl or large glass serving bowl (or individual cups) plus a big serving spoon
9. Knife and cutting board for chopping peanut butter cups and peanuts and a toothpick to check the cake doneness

Ingredients

1 (15.25 oz) box chocolate cake mix
3 large eggs
1/2 cup vegetable oil
1 cup water
2 (3.4 oz) packages instant vanilla pudding mix
3 cups cold milk
1 cup creamy peanut butter room temp
8 oz cream cheese softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream cold
1 1/2 cups chopped peanut butter cups about 12 mini cups
1/2 cup salted roasted peanuts chopped (optional)
1/2 cup chocolate syrup or fudge sauce
1/2 cup chocolate shavings or semisweet chocolate chips

Directions

Preheat oven to 350°F (175°C). Grease a 9×13 pan, mix the chocolate cake mix with 3 large eggs, 1/2 cup vegetable oil and 1 cup water until smooth, pour into the pan and bake about 25 to 35 minutes or until a toothpick comes out clean. Let cake cool completely, then break or crumble into bite sized pieces.
While cake cools, make the pudding: whisk together 2 (
4 oz) packages instant vanilla pudding mix with 3 cups cold milk for about 2 minutes until thickened, then chill in the fridge while you make the filling.
Make the peanut butter cream cheese base: beat 8 oz softened cream cheese with 1 cup creamy peanut butter until totally smooth, add 1 cup powdered sugar and 1 teaspoon vanilla extract and beat again until combined. Taste and adjust if you want it sweeter.
Whip the cream: put 2 cups cold heavy whipping cream in a chilled bowl and beat on medium-high until medium to stiff peaks form. Don’t overbeat or it’ll turn grainy.
Fold whipped cream into the peanut butter/cream cheese mixture gently until uniform and fluffy. This gives you a lighter, spreadable peanut butter layer.
Assemble the trifle in a large glass bowl or individual cups: start with a layer of chocolate cake crumbs, drizzle some of the 1/2 cup chocolate syrup or fudge sauce over the cake, spoon on a layer of pudding, then a layer of the peanut butter cream cheese mixture. Sprinkle a handful of chopped peanut butter cups and some chopped salted roasted peanuts if using.
Repeat layers (cake, syrup, pudding, peanut butter cream, candies) until you reach the top of your bowl, reserving extra chopped peanut butter cups, peanuts and chocolate syrup for garnish.
Finish with a generous layer of whipped cream (reserve a little of your whipped cream or whip a bit more if needed), drizzle remaining chocolate syrup or fudge over the top, then sprinkle 1/2 cup chocolate shavings or semisweet chocolate chips and the reserved chopped peanut butter cups and peanuts.
Chill the trifle at least 2 hours to let the layers set and flavors marry, overnight is better. Serve cold with a big spoon, and expect it to disappear fast.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.